Ingredients :
1 cup of all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon of baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup of sugar
2 large eggs
1 teaspoon of vanilla extract
1/2 cup of buttermilk
1/2 cup of boiling water
1/2 cup raspberry preserves
Fresh raspberries for garnish
For the raspberry buttercream:
1 cup unsalted butter, softened
3 1/2 cups of powdered sugar
1/4 cup raspberry puree
1 teaspoon of vanilla extract
A drop of salt
Dark chocolate chips for topping
Itinéraires :
Preheat the oven to 350 ° F (175 ° C). Line a muffin box with cupcake liners.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until it’s light and fluffy. Add the eggs one by one, then mix in vanilla extract.
Alternatively, whip dry ingredients and butter, starting and ending with dry ingredients. Stir in boiling water until dough is smooth.
Fill cupcake toppers halfway through the batter. Spoon a teaspoon of raspberry preserves into the center of each, then cover with more batter until 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted into the rim comes out clean.
For the buttercream, beat the butter until creamy. Gradually add the powdered sugar, then mix in raspberry puree, vanilla, and salt until smooth and fluffy.
Once the cupcakes are fresh, iced with raspberry buttercream, topped with fresh raspberries and chocolate chips.
Preparation Time: 30 minutes | Cooking Time: 22 minutes | Total Time: 52 minutes | Kcal: 320 kcal per cupcake | Servings: 12 cupcakes
